Spicy Shrimp Tacos

I resisted fish tacos for years…..don’t mess with my tacos!! 🌮

One day I met some friends for dinner and Vickie was familiar with the restaurants menu and suggested the fish tacos. I reluctantly ordered them and boy was I glad! Now I’m a big fan of fish tacos.

During the lenten season we don’t eat meat on Fridays so we’re always looking online for different ways to cook fish, shrimp and scallops. We came across this recipe from GimmDelicious.com and it was seriously the best tacos I’ve ever ate!

I hope you like them too!

Spicy Shrimp Tacos with Cilantro Slaw and Sriracha Sauce

Ingredients

• 20 medium shrimp peeled and deveined
• 2 tablespoons olive oil (I prefer avocado oil)
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion or garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt (we omitted this)

Cilantro Lime Slaw

• 2 cups cabbage shredded (we didn’t have cabbage on hand so we used lettuce)
• 1/4 cup red onion thinly sliced
• 1/4 cup cilantro minced
• 1/2 jalapeno, seeded
• 1 tablespoon olive oil
• 1 tablespoon honey (we omitted this)
• 2 tablespoons lime juice
• salt and pepper to taste

Creamy Sriracha Sauce

• 1/4 cup ranch dressing or sour cream or greek yogurt
• 1 tablespoon Sriracha

• 6 small corn or flour tortillas

Instructions

1. Cook the Shrimp: Combine shrimp, oil and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, approximately 4-5 minutes.
2. Make the Slaw:  Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
3. Make the Sauce: Whisk Sriracha and ranch (or sour cream or yogurt) in a small bowl. Taste and add more Sriracha if desired.
4. Assemble: Grill on the stovetop over the flame until lightly charred (optional)…you can also heat in a skillet. Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sauce. Serve with lime wedges on the side.

ENJOY! 😊 🍴